Scott Steiner, CCE, AAC

Chef Instructor

Education

M.S. Multidisciplinary Studies (Occupational Special Education) State University of New York, College at Buffalo 2004

B.S. Career and Technical Education State University of New York, College at Buffalo 2002

Culinary Arts Diploma Emerson Vocational High School 1997

Biography

Chef Scott Steiner joined the NCCC faculty in August of 2012 when the doors of the Niagara Falls Culinary Institute were opened. Prior to his employment with NCCC he spent 10 years at Erie One BOCES Harkness Career and Technical Center as a culinary arts high school teacher. Before Chef Steiner immersed himself in the field of education, he spent several years working as a cook / chef in the industry. He spent 11 years working in the kitchen at the historic Buffalo Club located on Delaware Ave. in Downtown Buffalo. Chef Steiner was very thankful to the management staff at the Buffalo club who worked around his rigorous college schedule so he could continue work full time hours while seeking his degree. Once Chef Steiner had completed his degree and obtained a teaching position, he continued to work part time hours at the Buffalo Club to keep himself involved and fresh for his students.

Chef Steiner feels like he has the best of both worlds. He is passionate about the culinary industry and cooking but also sharing his skill and knowledge with students. He has taken on the challenge of leading the Buffalo Chapter of the American Culinary Federation as President for 4 years (2007-2011) and has chaired two Northeast Regional Culinary Conferences (2006 & 2012). Chef Steiner is also proud of the fact that he has trained several individuals and culinary teams for State and Regional competition with many successful outcomes. His newest initiative along with the NFCI faculty and staff, is hosting an American Culinary Federation Contemporary Hot Food Competition on April 29, 2017 at the Niagara Falls Culinary Institute. He has been available to train and assist any interested student who wishes to participate in the competition.

Research Interests / Areas of Expertise

Competition Cooking

Advanced Culinary Techniques

Molecular Gastronomy

Nutritional Cooking

International Cuisine

American Regional Cuisine

American Culinary Federation Chef Certification Evaluation

Appointments and Awards

American Academy of Chefs Induction July 2013, American Culinary Federation

American Culinary Federation Cutting Edge Award February, 2013

Chef of the Year 2011, American Culinary Federation of Greater Buffalo New York

Silver Medal Award Recipient 2011, Council of Food Service Associations